Method
Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

1. Preheat the oven to 220°C/gas 7. When the oven is hot enough, put the lamb shanks in a roasting tin and roast for 25 minutes until they are a rich brown colour on the outside. Drain on kitchen paper. Reduce the oven to 160°C/gas 3.
2. Meanwhile, heat the oil in a large flameproof casserole over a medium heat. Add the shallots and cook for 5 minutes, stirring until lightly browned. Stir in the garlic, rosemary, bay leaf and tomatoes and cook for 1 minute. Stir in the lentils, then add the lamb shanks, pushing them down into the vegetable mixture.
3. Stir the pomegranate molasses and honey into the stock, then pour over the lamb. Slowly bring to the boil, then cover the casserole with a tight-fitting lid and cook in the oven for 45 minutes.
4. Remove the casserole from the oven, add a little more stock if needed and stir in the figs and courgettes (this is easier if you lift out the lamb shanks first, then return them after stirring). Cover and cook in the oven for a further 45 minutes or until the lamb is very tender. Lift out the lamb and carve the meat from the 2 shanks. Discard the bones and return the lean meat to the casserole. Gently stir through, then serve scattered with chopped coriander.

cook's tip

Pomegranate molasses is made with concentrated pomegranate juice. It's stocked in the ‘special ingredient’ section of larger supermarkets.